Self-rising Flour for Gumbo Roux? NO WAY!

All our lives we Cajuns were told never to use self-rising flour to make gumbo roux. Many misinformed beginners became the brunt of jokes for unwittingly using this type of flour to make gumbo roux instead of traditional all-purpose flour.

Yesterday, before credible witnesses, I demonstrated that you can use self-rising flour to make gumbo roux (using no oil) as long as it is cooked in the microwave oven and not on the stove-top. I tested the roux by preparing a small stew with a couple choice meats and seasoning including the trinity vegetables (onions, celery & bell peppers). I added about 6 Tbs of the self-rising gumbo roux powder to the test-stew and it came out great.

I think I've figured out why it works in the microwave using no oil and why it doesn't work doing it the traditional way. The trick is not to get the self-rising flour 'wet'. The brand that I used (Gold Meadow) contained, among other ingredients, leavening ( baking soda, sodium aluminum phosphate and monocalcium phosphate). I believe the double-acting agents in self-rising flour will not work unless they come in contact with a liquid (like water or oil) and heat.

What I did was to apply heat to the self-rising flour in the same manner as I did with the all-purpose flour formula for the Easy Microwave Gumbo Roux ... and it worked like a charm.

I should mention that when you add the roux to the stock or liquid in your gumbo it will have a tendency to fizz upward and boil over if you do not remove it quickly from the heat source. This action will eventually cease as you stir and cool it down.

So, you see. Never say never! Ahheee!!

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Baked Panfish

It was fun and a real pleasure landing these plump pan fish which had developed a veracious appetite during one of our recent outdoor camping adventures. These were the only fish taking our bait at the time, but we did manage to catch a few dozen of 'em for the freezer.

We parked our 23' RV at Malden Lake Park located about 3 miles south of Maud, TX on Hwy 8 South.

Malden Lake Park is an excellent place to park your RV and camp. If you like friendly people and the latest improvements in park facilities with prices starting at $18 per day (half-price with a Golden Pass) and includes a spacious parking area for your RV, two vehicles and a boat – plus electricity and clean running water with trash pick-ups included, then maybe you should consider checking them out. They also have clean and well-furnished and maintained restrooms and shower facilities which meet all ADA requirements. I would recommend this place to anyone.

During this camping trip the water in the lake rose so high that we only had to walk-down a few short steps to catch our pan fish from where the RV was parked, instead of walking down the usual steep hill to the river to find them like previous times. Although we were in the mood to catch large-mouth bass and catfish, they were not as cooperative this season because of the incessant rains.

So, yesterday I prepared a few crappie and bluegills from that catch. But, this time I wanted to cook them in a different and healthier way from the old traditional method of filleting and frying (doctor's orders).

I cleaned and dressed the fish at camp (did I mention Malden Lake Park also furnishes a fish-cleaning station at each camp site?) and removed all of the fin-bones so that I could cook them whole. I don't know what it is, but there's something about cooking them whole that somehow adds another dimension to the overall flavor. I could have easily filleted them and fried them up and probably everyone at my dinner table would have been just as happy.

Nevertheless, this is a surprisingly simple way to cook crappie and bluegill. Besides, I know it came out good because all two of my guests that evening loved it so much there were none left over.

Ingredients

• 3 large white sac-o-lais (crappie)
• 9 plump bluegills (bull bream)
• 4 Tbs butter
• 4 Tbs lemon juice
• Rosemary twigs, fresh
• Oregano twigs, fresh
• Sliced onions
• Sliced tomatoes
• Sliced yellow squash
  
• Italian bread crumbs
• Salt & pepper

Pat all the fish dry. Starting with the sac-o-lais cut shallow parallel slits across the skin of the fish on both sides to allow the seasonings to get through to the flesh of the fish while it is baking. Arrange the fish on a heavy metal or glass cooking platter. Sprinkle ground-up sea salt and black pepper on both sides. Next, on one side, sprinkle bread crumbs on the fish then apply a generous helping of melted butter and lemon juice to each pan fish. Bake in a pre-heated oven at 350 degrees F. for about 20 minutes. And 'er done!

I baked the bluegills in a separate digital-timer table-top oven. I drizzled the remaining lemon-butter on top of the smaller fish (herb side up) and sandwiched them between wire racks. I set the digital timer to 15 minutes at 275 degrees F. then I turned them over once and repeated the process (another 15 minutes).

I also served oven-baked Russet potato chunks coated with a mixture of onion soup mix and olive oil, homemade Cajun tartar sauce for the pan fish, and, of course, libations were available for the spirit. The yellow squash and red tomato slices added more color to the plate and were tasty as well. I did all of this in less than an hour with plenty of time to enjoy a couple glasses of my favorite wine. I broke tradition and drank some fine Merlot (2008 ... I think it was?)

Try it! You might like it. The wine was delicious, too. Ahheee!!

KT

Margarita Redfish (Matagorda Seafood Platter)

The Matagorda Seafood Platter is something I have been perfecting for a number of years. It is actually a compilation of scratch recipes that add up to create a delicious meal. There are a couple of important pieces of this compilation missing, namely the Mexican Rice and Borracho Beans. My wife has refused to divulge this information, and who can blame her? It has taken her years to perfect these two recipes, and I can honestly say they cannot be improved upon. It is her well-earned right, and I have to respect that. So, you will have to fill-in-the-blanks and be content to see the pictures. Maybe someday she will come around, but I wouldn't hold my breath. She is as stubborn as a burro, and twice as tough!

While growing up, one of my favorite special meals was the traditional seafood platter. You know what I am talking about... It is usually made up of fried catfish, fried oysters, fried shrimp, fried stuffed shrimp, fried crawfish, fried crab claws, and fried stuffed crab. Oh, and did I mention French fries? While absolutely delicious, I am positive that over the years it has been a major contributor to the expansion of my waste-line. And my wife will no longer allow me to order it, even on my birthday. Well, I don't know about you, but I think that a seafood platter is one of the joys of living. So, in order to keep this passion of mine from slipping away, I set out to create a more healthy alternative. And I have to tell you, that I think I have it. This is not necessarily a Cajun recipe, you see I married a Latina woman. So it has some influences of Mexico as well as Louisiana, but mostly it is a coastal Texas flavor. Specifically, it is through and through Matagorda. I sincerely hope you enjoy it as much as I have.

Bon Appetit! Or, more appropriately, Buen Provecho!

Scott Gaspard

Perfect Margarita:

• 1 fresh squeezed lime
• 1 ounce orange liquor (Paula's Texas Orange)
• 2 ounces 100% agave tequila (Sauza Blanco)
• 4 ounces sweet-and-sour (Tavern)
• Course ground salt
• chilled glass

Pour some course ground salt into a shallow dish. Rub rim of chilled glass with lime, then roll it in the salt. Start with the lime, then add tequila, orange, and sweet-and-sour. Add cracked ice until the glass is full. Add a straw, and gently stir. Take a long sip. Smile.

This is absolutely the first and most important thing you should do, before even starting on the rest of the recipe. It helps to have some good Latin music. You have to get in the mood to make the recipe work.


Marinade:

• 2 Tbs. fresh lime
• 1 cup fresh Orange Juice
• 2 cloves garlic, minced
• 2 Tbs. fresh cilantro, chopped
• 1 tsp chili powder
• 1 tsp Camino powder (cumin)
• 1 tsp fresh coarse ground black pepper
• 1 oz 100% agave tequila (Sauza Blanco)
• 2 fresh redfish fillets

Combine marinade ingredients in a large glass bowl. Smells good doesn't it? Place the redfish fillets into the bowl, and carefully coat with the marinade mixture. Cover and refrigerate for 30-60 minutes.


Ranch Sauce:

• 1 cup buttermilk ranch dressing
• 1 Tbs. fresh cilantro, chopped
• 1 Tbs. pickled jalapeño, chopped
• 1 tsp Camino powder (cumin)

Combine ranch sauce ingredients in a small glass bowl, cover and refrigerate for 30-60 minutes. This is not required, but it does kick up the recipe a notch. It adds just enough heat and tanginess to enhance but not overpower the flavor of the fish.


Pico de Gallo:

• 1 medium yellow onion, chopped
• Juice 1 lime
• 2 fresh jalapeños, chopped
• 1 cup fresh cilantro, chopped
• 1 tsp Camino powder
• 2 fresh Roma tomatoes, flesh only, chopped
• Sea-salt to taste

Combine Pico de Gallo ingredients into a small glass bowl, cover and refrigerate for 30-60 minutes. I love the fresh taste of Pico de Gallo. If you prefer guacamole, take a large avocado, smash half of it, chop the other half, mix in half of the above Pico de Gallo.












Mexican (Spanish) rice:






























Borracho Beans:












Misc:

• 1 large fresh avocado
• corn tortillas

Crab:

• 3 or 4 large live blue crabs, rinsed well.
• 2 quarts water
• 1 Tbs liquid crab boil
• 1 Tbs white vinegar
• 2 tsp bay seasoning
• 1 lemon
• 1 lime

Using a large steamer pot, bring water to a rolling boil. Add lemon, cut in half. Add crab boil, bay seasoning, and white vinegar. Add live crabs. Bring water back to boil, then turn off the heat. Let crabs soak in hot water for 30 minutes.

Clean the crabs, extracting the lump crab meat from all but the largest crab. Crack the largest crab in half, keeping two clusters with legs attached.

Lightly sprinkle the lump crab meat with bay seasoning. Saute the lump crab meat and clusters in butter and lime wedges for about 5 minutes.


Redfish:

Heat 2 Tbs. olive oil in a large non-stick pan over a medium flame until oil is hot. Cook redfish fillets about 6 minutes per side, carefully turning once with a large spatula. If your kitchen doesn't smell wonderful at this point, something went terribly wrong.













To Serve:

Serve hot with Mexican Rice, Borracho Beans, and warm corn tortillas. Drizzle some of the ranch sauce over the fish. Halve and slice an avocado. Lay onto a lettuce leaf. Top avocado with lump crab meat. Add a large spoonful of fresh Pico de Gallo to the center of the plate. Add a couple wedges of lime. Place crab cluster on the plate with the legs facing out.

Its a good idea to have some extra napkins handy. Another round of margaritas would do well at this point.













Eat well, and enjoy!

How to Vacuum Seal Redfish Fillets

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The Gumbo Gu-roux

Gimmie 'dem onions, celery and bell-

peppers, too,

Throw-in a little love and spice and

some of my roux,

Gimmie some chicken and sausage

when times are good,

And I'll brew you the best gumbo in

a way that I should.

Or, throw-in a coon or 'possum

when times are bad,

And I will still make you the best

gumbo you ever had.

If you like a lil' mo' spice and you

want it a lil' mo' thick,

Aheee!, mon amie, I know exactly

how to do 'dat trick.

I'll throw-in some cayenne and some

black pepper, too,

And a couple mo' tablespoons of

my magic gumbo roux,

If you turn Creole on me, mon cher,

I will still know what to do,

I'll just throw-in a pound of cut-okra

and tomatoes into the stew.

When it comes time to eat do you

know what is really nice?

It's to spoon your favorite gumbo

on a bed of Cajun rice.

Ahheee!!